Wash and drain the chicken pieces and keep aside.
Heat the pressure cooker over medium heat and add oil to it. Once oil is warm, add asafoetida and cumin seeds. Once they crackle, add bay leaves and dried red chillies. Add chopped onion now and sauté till pinkish brown.
Add grated garlic and ginger and sauté till raw smell fades away. Add chopped green chillies and sauté.
Add coriander powder, cumin powder, turmeric powder, red chilli powder, salt and garam masala and sauté. Now add chopped tomatoes and sauté till the mixture start oozing oil.
Now add chicken pieces and mix well till they are nicely coated with the onion tomato masala. Sauté for 2-3 minutes and then add 1 cup of water. Mix well.
Put the lid on pressure cooker and cook it over low medium heat for 2-3 whistle. After that switch off the heat and let the pressure release naturally.
Once the pressure cooker is cooled and there is no air pressure, open the lid and add clarified butter and Kasuri methi to it. Mix well.
Transfer into a serving bowl and garnish with chopped coriander leaves. Serve hot with rice or bread of your choice.